Several chocolate oreo cookies with cream cheese frosting and a mini oreo on top.

Frosted Chocolate Oreo Cookie Recipe

This frosted chocolate Oreo cookie recipe has everything delicious about an Oreo, and more! The chocolate cookie base is super soft, and has that dark, rich flavor of an Oreo cookie. These cookies are topped with a cream cheese frosting that has a perfect vanilla taste and creamy texture. This cookie is essentially a larger, softer version of the original Oreo.

These cookies are easy and quick, requiring no chill time–making them perfect for any occasion! Bake them for a birthday party, potluck, or even a quiet night at home. If you’re not looking to impress, don’t bother to pipe on the frosting. Just smooth it on with a knife and dig in!

If you’ve been following along with my blog, you may have noticed by now that I LOVE cookies! They’re the most common recipe I post at All You Can Eats. Here are a few of my favorite cookie recipes:

German Chocolate Cake Cookies

Reese’s Stuffed Double Chocolate Cookies

Salted Caramel Chocolate Chip Cookies

HUGE Chocolate Chip Cookies

Trust me when I say that each of these cookies is a must-try! But for now, let’s talk about these delicious Oreo cookies.

Dark chocolate cookie decorated with piped cream cheese frosting and a mini Oreo cookie.

Important Ingredients in this Oreo Cookie Recipe

  • Unsalted Butter: Make sure to use unsalted butter, rather than salted. Every brand of salted butter uses a different amount of salt, so it’s hard to control the amount of salt that goes into the dough. However, if you only have salted butter on hand, just use about 1/2 teaspoon of sea salt instead of an entire teaspoon.
  • Vanilla Extract: I will always choose vanilla extract over imitation vanilla, but imitation vanilla will work fine in this recipe as well. Vanilla extract is more expensive, but it has far superior flavor! For the frosting, you can try using clear vanilla flavor instead of vanilla extract to keep the frosting extra white. However, this frosting recipe as-is will be pretty close to white.
  • Crushed Oreo Crumbs: This Oreo cookie recipe calls for two cups of Oreo crumbs, which is about 30 Oreos. I recommend crushing the Oreos in a food processor. However, you can also put them in a Ziploc bag and crush them with a rolling pin–just make sure to crush them to an almost-powder consistency. Some small chunks are okay! It’ll just add some extra texture to the cookie.
  • Black Cocoa Powder: This ingredient can be hard to find, but I highly discourage using any other cocoa powder! My local grocery store didn’t have black cocoa powder in stock. However, both Walmart and Amazon sell it online.
  • Cornstarch: This ingredient may surprise you, but I include cornstarch in almost all of my cookie recipes! It softens the proteins in the flour, giving you a soft but sturdy cookie that will practically melt in your mouth.
  • Cream Cheese: Make sure to use full-fat cream cheese, rather than reduced fat. It not only tastes better in frosting, but is also needed to get the required consistency.

Room Temperature Ingredients

You’ll notice that several of the ingredients need to be at room temperature. For instance, the butter in the cookie dough needs to be at room temperature in order to cream well with the sugars and provide the right consistency of the dough. The same applies to the butter and cream cheese for the frosting–they both need to be softened in order to cream well together and with the other ingredients in the frosting.

If I forget to leave out butter to soften, I usually just put it in the microwave for 20-30 seconds. However, packaged cream cheese can be harder to soften in its tin foil wrapping. I usually run the packaged cream cheese under warm water, or just set it on top of my kitchen range while the oven is preheating.

Chocolate Oreo cookie dough balls on a baking sheet before baking.

How to Make the Oreo Cookie Dough

First, cream together the softened butter, brown sugar, and cane sugar for 2-3 minutes on medium-high speed. Scrape down the sides of the bowl halfway through to make sure that all of it is getting mixed. You’ll know the butter and sugar is done creaming when it’s slightly lighter in color than when you first started mixing.

Next, add in the vanilla extract and eggs. Mix the dough on medium speed until all the ingredients are evenly mixed. Again, make sure to scrape down the sides of the bowl to ensure all of the ingredients are evenly mixed in.

In a separate bowl, whisk together all of the dry ingredients (flour, Oreo crumbs, black cocoa powder, baking soda, sea salt, and cornstarch). Add the whisked dry ingredients to the standing mixer and stir on the lowest speed. Only mix until there isn’t any remaining loose flour, you don’t want to overmix!

Form the dough into 18 smooth balls, and evenly place them on three parchment-lined baking sheets. Bake at 375° F, one baking sheet at a time, for about 8-10 minutes. Once they are out of the oven, let them cool completely on the pan before frosting.

Fresh from the oven chocolate Oreo cookies on a baking sheet.

How to Make the Cream Cheese Frosting

For the cream cheese frosting, add the softened butter and softened cream cheese to the standing mixer. Mix on high until creamy and smooth. Then, scrape down the sides of the bowl and add in the heavy whipping cream and vanilla extract. Again, mix on high for 1-2 minutes, or until creamy and thoroughly combined.

Next, sift in the powdered sugar, mixing between every 1-2 cups. I usually just sift the powdered sugar in with a fine strainer–this keeps the frosting from having a grainy texture. As the powdered sugar mixes in, gradually increase the speed and mix on high for 3-4 minutes. Occasionally scrape down the sides of the bowl to make sure that all of the powdered sugar is getting mixed in. Also, start with 6 cups of powdered sugar, and then add more until you reach your desired consistency.

Because this frosting has quite a bit of cream, make sure to store any leftover frosted cookies in an airtight container in the fridge.

I use this same cream cheese frosting for my red velvet cookies, if you want to check out that recipe as well!

Decorate the Oreo Cookies

In the batch of cookies I made for these photos, I used a large plain piping tip to pipe the frosting. Starting in the center, I piped in a spiral moving outward, leaving a small perimeter of cookie visible. If you’re an expert at piping frosting, this technique is a piece of cake!

If you’re new to decorating cookies, I’m sure you’ll be able to pick up on this piping style quickly. I’m no expert, and I found this to be one of the easier ways to frost cookies. Just make sure that there aren’t any air pockets in the filled piping bag.

You can also skip the piping and just spread the frosting on top with a knife if that’s what you’re more comfortable with, or if you’re in a hurry to eat these delicious cookies! If that’s the case, I won’t blame you. ?

Feel free to top these frosted cookies with a mini Oreo or Oreo crumbs for a decorative touch and extra crunch!

If you try out this frosted chocolate oreo cookie recipe, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.

Now get baking, and enjoy!

Frosted Chocolate Oreo Cookie Recipe

Recipe by Maddie Saxey
5.0 from 4 votes
Servings

18

servings
Prep time

20

minutes
Cooking time

8

minutes
Calories

635

kcal

Ingredients

  • 1 1/4 cup unsalted butter, softened to room temperature

  • 1 cup light brown sugar

  • 3/4 cup cane sugar

  • 2 large eggs

  • 1 Tbsp vanilla extract

  • 2 1/2 cup all purpose flour

  • 2 cup crushed Oreo crumbs (about 30 Oreos)

  • 3/4 cup black cocoa powder*

  • 1 tsp baking soda

  • 1 tsp fine sea salt

  • 1 1/2 tsp cornstarch

  • Cream Cheese Frosting
  • 6 Tbsp unsalted butter, softened

  • 8 oz cream cheese, softened to room temperature

  • 2 tsp vanilla extract

  • 1/4 cup heavy whipping cream

  • 7 cup powdered sugar**

  • 18 mini Oreos, for topping (optional)

Directions

  • Preheat oven to 375° F and line 3 baking sheets with parchment paper (or spray with cooking spray).
  • In standing mixer, mix butter, brown sugar, and cane sugar on medium-high for 2-3 minutes until creamy and slightly lighter in color. Scrape down the sides of the bowl to make sure it is thoroughly mixed. Add the eggs and vanilla extract, and mix on medium speed until it is well mixed. Make sure to scrape down the sides of the bowl.
  • In a separate bowl, whisk together the flour, Oreo crumbs, black cocoa powder, baking soda, salt, and cornstarch. Then add to the standing mixer and mix on lowest setting until there are no pockets of flour. Don’t overmix.
  • Roll dough into 18 balls and place on baking sheets (6 per sheet) at least 2 inches apart. Bake for about 8-10 minutes, but make sure not to overbake. (These typically are done in 9 minutes in my oven). Leave on the tray until cooled completely.
  • For the frosting, whip together the butter and cream cheese on high until creamy. Then scrape down the sides of the bowl, add in the heavy whipping cream and vanilla extract, and mix on high for 1-2 minutes. Once well mixed, gradually sift in the powdered sugar**. Gradually increase the speed, and allow to mix on high for 3-4 minutes. Scrape down the sides of the bowl every few minutes. Either spread on cookies with a knife, or pipe frosting after the cookies are completely cooled. Press a mini Oreo cookie into the top of each cookie (optional). Enjoy!

Notes

  • *My local grocery store doesn’t carry black cocoa powder in-store, so I ordered some online. Both Walmart and Amazon have it online! I wouldn’t substitute for any other cocoa powder.
  • **Start with 6 cups of powdered sugar, and add another cup if the frosting isn’t stiff enough to pipe on.
  • Because these cookies have cream in the frosting, make sure to store any leftovers in the fridge in an airtight container.

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